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Stuffed Poblanos


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Stuffed Poblanos


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Stuffed Poblanos

Jamie Geller's Recipe for Stuffed Poblanos


  • Prep Time : 12 minutes min
  • Ready Time : 12 min


6 s


  • 4 large poblano peppers: 3 halved lengthwise, 1 finely chopped
  • 2 tablespoons canola oil
  • 1 small onion, finely chopped
  • 1 cup peeled and finely chopped butternut squash
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1/4 cup fresh cilantro leaves, torn for garnish



  1. Preheat oven to 350 F.
  2. Place the three halved peppers in a baking pan and pour boiling water over them. Cover with plastic wrap and set aside.
  3. Heat the oil in a small sauté pan over medium-high heat. Add onions, the finely chopped pepper, and squash; cook for 5 minutes. Add black beans; stir and remove from heat.
  4. Drain the peppers and fill them with the vegetable stuffing. Place stuffed peppers back in the baking pan. Bake for 20 to 25 minutes.
  5. Serve topped with cilantro.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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